Swiss Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Swiss Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Swiss Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 lbs. lean round steak
• 2 tbsp. flour
• 1/2 tsp. seasoned salt
• 1/8 tsp. paprika

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Vegetable cooking spray 1/2 c. beef broth 1/2 c. vegetable juice (V-8) 1/4 tsp. dried thyme 1 med. onion, sliced 2 carrots, cut into thin strips 2 stalks celery, cut into thin strips 1 lg. leek, cut into thin strips (optional) 1 tbsp. parsley Cut steak into serving size pieces

Step 2: Technique & Execution

Combine flour, salt, and paprika

Step 3: Technique & Execution

Drench steak in flour mixture

Step 4: Technique & Execution

Pound steak with mallet

Step 5: Technique & Execution

Coat skillet with cooking spray

Step 6: Technique & Execution

Put pan on medium heat until hot